Hollandaise Sauce

Ingredients

1 cup Roberts Butter
4 Roberts Egg Yolks
1 tablespoon lemon juice
1/8 teaspoon salt
2 tablespoons Roberts Whipping Cream

Preparation

Divide butter into thirds. Beat egg yolks and lemon juice in top of a double boiler. Add each piece of butter separately, stirring very well after each addition. When thickened, remove from heat and stir in salt and whipping cream.

Yield: 1 1/4 cups

Notes:

Serve as soon as possible with vegetables or fish. Never let the water boil in the bottom of the double boiler when making Hollandaise Sauce. Add a little cold water to keep it under the boiling point, if necessary.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.